bagoong

Borrowed from Tagalog bagoong.

• (Philippines) IPA^(key): /baɡoˈʔoŋ/
• (General American, Canada) IPA^(key): /ˈbæɡəwɔŋ/
• (Received Pronunciation, General Australian, New Zealand) IPA^(key): /ˈbæɡəʊɒŋ/

bagoong (uncountable)

1. A Philippine condiment made from fermented fish or shrimps.

• gong bao

bagóong

1. shrimp paste

bagoong

1. fermented fish paste

From Proto-Northern Philippine *bagúʔung (“salted/picked shrimps or fish”). Compare Ilocano bugguong, Ibanag bagong, and Cebuano baguong. Unrelated to Thai กุ้ง (gûng). See also Chamorro bagon.

• (Standard Tagalog) IPA^(key): /baɡoˈʔoŋ/ [bɐ.ɣoˈʔoŋ]
  • Rhymes: -oŋ
• (dialectal, Batangas) IPA^(key): /baˈɡoʔoŋ/ [bɐˈɣoː.ʔoŋ]
  • Rhymes: -oʔoŋ
• Syllabification: ba‧go‧ong

bagoóng (Baybayin spelling ᜊᜄᜓᜂᜅ᜔)

1. bagoong (Philippine condiment made from fermented fish or shrimp with salt)

• → English: bagoong

• “bagoong”, in KWF Diksiyonaryo ng Wikang Filipino, Komisyon sa Wikang Filipino, 2025
• “bagoong”, in Pambansang Diksiyonaryo | Diksiyonaryo.ph, 2018
• San Buena Ventura, Fr. Pedro de (1613), Vocabulario de lengua tagala. El romance castellano puesto primero. Primera, y segunda parte.‎^[1] (overall work in Early Modern Spanish and Classical Tagalog), as directed by Gov. Gen. Juan de Silva, Pila, Laguna: La noble Villa de Pila, por Tomás Pinpin y Domingo Loag., page 543: “Salmuera) Bagoong (pp) para peſcado o carne”
• Zorc, David Paul (1979–1983), Core Etymological Dictionary of Filipino: Part 1, page 33